Academia.eduAcademia.edu

Figure 6 – uploaded by Kristberg Kristbergsson

See full PDFdownloadDownload figure
Fig. 6. Loadings in PCA of salmon data including all quality parameters assessed with QDA of cooked salmon in the shelf life study and storag time in ice. f= Flavour, o= odour, t= texture.

Figure 6 Loadings in PCA of salmon data including all quality parameters assessed with QDA of cooked salmon in the shelf life study and storag time in ice. f= Flavour, o= odour, t= texture.

Related Figures (9)

The QIM scheme developed for farmed salmon
The QIM scheme developed for farmed salmon
Fig. 1. Average QI of each storage day analysed versus days in ice. Initial changes in the following parameters were listed in a preliminary scheme: Colour/appearance of skin folds, mucus and smell of skin; colour and form of eyes; cut surface and blood in abdomen, membrane on the inside of abdomen and odour of abdomen; colour/
Fig. 1. Average QI of each storage day analysed versus days in ice. Initial changes in the following parameters were listed in a preliminary scheme: Colour/appearance of skin folds, mucus and smell of skin; colour and form of eyes; cut surface and blood in abdomen, membrane on the inside of abdomen and odour of abdomen; colour/
Fig. 2. PLS modelling of QIM data from salmon stored in ice using full cross validation: Measured versus predicted Y values. Average QI for eact storage day based on assessment of five salmon used to predict storage time in days. Fig. 3. Average QI given by each QIM panellist in the shelf life study for each day of analysis versus days in ice.
Fig. 2. PLS modelling of QIM data from salmon stored in ice using full cross validation: Measured versus predicted Y values. Average QI for eact storage day based on assessment of five salmon used to predict storage time in days. Fig. 3. Average QI given by each QIM panellist in the shelf life study for each day of analysis versus days in ice.
Fig. 4. Average scores of each quality attribute assessed in the shelf life study with QIM scheme for salmon stored in ice versus days in ice.
Fig. 4. Average scores of each quality attribute assessed in the shelf life study with QIM scheme for salmon stored in ice versus days in ice.
Average scores for each quality attribute assessed with the QIM scheme for salmon stored in and the correlation to days in ic Table 2
Average scores for each quality attribute assessed with the QIM scheme for salmon stored in and the correlation to days in ic Table 2
Attributes of cooked salmon samples assessed by the QDA method Positive attributes are marked with (+), negative with (—) and the best sensory terms are designated 1 in capital letters. — - Nam a” + ed oe Table 3 4 The term sweetish was used in QDA to describe sweet flavour (positive) to distinguish from the term mushy-sweet (negative).
Attributes of cooked salmon samples assessed by the QDA method Positive attributes are marked with (+), negative with (—) and the best sensory terms are designated 1 in capital letters. — - Nam a” + ed oe Table 3 4 The term sweetish was used in QDA to describe sweet flavour (positive) to distinguish from the term mushy-sweet (negative).
Fig. 5. Loadings in PCA of salmon data including all quality parameters assessed in the QIM scheme for salmon and storage time in ice. All vari- ables are weighed (1/SD). Only the right side of the graph is displayed for PC1.
Fig. 5. Loadings in PCA of salmon data including all quality parameters assessed in the QIM scheme for salmon and storage time in ice. All vari- ables are weighed (1/SD). Only the right side of the graph is displayed for PC1.
Fig. 7. Changes in odour and flavour with storage time. Attributes assessed with QDA using a 15-cm unstructured scale.
Fig. 7. Changes in odour and flavour with storage time. Attributes assessed with QDA using a 15-cm unstructured scale.
Related topics:
MarketingSensory EvaluationQuantitative Descriptive Analysis
580 California St., Suite 400
San Francisco, CA, 94104
© 2025 Academia. All rights reserved